Monday, March 26, 2012

sunshine lavender farm Bee's & Honey

The bees' are busy buzzing about the farm. Our winter has been so mild that I am not sure they ever really hunkered down. Honey bees typically stop flying if temperatures drop down into the 50s (F). Instead, they stay inside their hive in what is called a winter cluster which means they get into a big huddle for warmth. The colder the temperatures are outside the hive, the tighter the cluster of bee's inside the hive.

We currently have two hives but are preparing to add a third very soon. Have you ever seen a shipment of bee's? It's very interesting and incredibly exciting to receive! I promise to post some pictures once we receive ours.

Are you...a Bee Keeper?

Here are some benefits that might entice you to say "Yes!" to becoming a Bee Keeper...
1. Wholesome local Honey
2. Healthy and vibrant garden / fruit trees / flower beds
3. Benefit your community (pollination, bee removal, etc.)
4. Restore Honey Bee populations
5. Additional income stream
6. Experience the joy of learning
7. Science project for youth
8. Enjoyable hobby

It's also always fun to find a new honey recipe...even more fun to find a honey AND lavender recipe. In my online research, I came across this wonderful recipe using both. We have made it at home and it is truly spectacular! 

sunshine lavender farm Honey Lavender Ice Cream

Makes about 1 quart


  • 2 cups whole milk
  • 1/4 cup sunshine lavender farm dried lavender
  • 1/3 cup sunshine lavender farm honey
  • 5 large egg yolks
  • 1/4 cup sugar
  • 1 cup heavy cream
  1. In a medium saucepan, combine milk, lavender, and honey. Bring to a gentle boil, cover, and remove from heat. Let steep for 5 minutes. Strain mixture, reserving milk and discarding lavender. 
  2. Combine egg yolks and sugar in the bowl of an electric mixer. Beat on medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to a medium saucepan, and bring to a simmer over medium-low heat.
  3. Add half the milk to egg-yolk mixture, and whisk until blended. Stir mixture into remaining milk, and cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon. 
  4. Remove from heat, and immediately stir in cream. Strain mixture into a medium mixing bowl set in an ice-water bath, and let stand until chilled, stirring from time to time. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.
(Bee facts courtesy of Ice cream recipe and picture courtesy of

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